That looks gooooood!
This is as far as i got with cooking last night.
lol..yup. ya drink two or three of those and one seems to forget about everything else
food The Drunken Chef
- Thread starter texas blues
- Start date
lol..yup. ya drink two or three of those and one seems to forget about everything else
Is it the frank or the beans?Feeling like a little comfort food tonight and in my family nothing says comfort like good ole Beans and Franks. Here;s the cast for tonights main attraction.
Startin off with sauteing a little onion and bell pepper
Now lets add the dogs and get a little brownage on them.
Finally we add the beans and seasonings and let them simmer a bit so the flavors get all happy.
http://s1223.photobucket.com/albums/dd507/William_Thornton/?action=view¤t=8cde1ecc.mp4
Finally add come sharp cheader and a nice sprinkle of hot stuff on top and dinner is served
Cheers Y'all
I don't know, both I guess.
Franks and Beans! Franks and Beans!
S O B..that stuff just hurts..even hurts looking at..did that when I was a kid after watching a circus...took a wiz behind the car..zipped and POW! Was crying so hard my mom had to get the junk outta the zipper
Not food.....
(My grandmother, for some inexplicable reason, brought us 16 jars of Ragu Spaghetti Sauce yesterday.)
....no, I'm not kidding.
So...instead of showing pics of my semi-homemade pasta dish...here's my drinky!
I was out of good'ol Russian Standard, so I dipped into Retta's Bacardi.
***Anyone remember these old Red Lobster "schooners"? I stole'em back in the late 80's!
A little 7-pod powder, black pepper, and three good drops of Dave's (THIS is what Dave's is good for.)
....bout two ounces of Bacardi:
Lea&Perrins...
....and finish it off with some vegetable juice and a squeeze of lime.
I'm calling it a Hell Mary
(My grandmother, for some inexplicable reason, brought us 16 jars of Ragu Spaghetti Sauce yesterday.)
....no, I'm not kidding.
So...instead of showing pics of my semi-homemade pasta dish...here's my drinky!
I was out of good'ol Russian Standard, so I dipped into Retta's Bacardi.
***Anyone remember these old Red Lobster "schooners"? I stole'em back in the late 80's!
A little 7-pod powder, black pepper, and three good drops of Dave's (THIS is what Dave's is good for.)
....bout two ounces of Bacardi:
Lea&Perrins...
....and finish it off with some vegetable juice and a squeeze of lime.
I'm calling it a Hell Mary
Not food.....
(My grandmother, for some inexplicable reason, brought us 16 jars of Ragu Spaghetti Sauce yesterday.)
....no, I'm not kidding.
I'm calling it a Hell Mary
Woo-hoo for gma bringing the goods!
and Pauly...HELL YEAH on the Hell Mary!
Woo-hoo for gma bringing the goods!
and Pauly...HELL YEAH on the Hell Mary!
Thanks, McHottie!
2 more of these, and I'm going down the driveway and ride the horse that grazes in the adjacent field.
YEEE HAW!
Mini-pizza night in the house!
And yes, eating healthy with ground turkey. Have to be a healthy drunk ya know.
Jalapenos, Habs, and green onions
Ready to go into the oven
The final pic...pizza with some Crazy Uncle Jesters Select Reserve on top
Yum-me!
And yes, eating healthy with ground turkey. Have to be a healthy drunk ya know.
Jalapenos, Habs, and green onions
Ready to go into the oven
The final pic...pizza with some Crazy Uncle Jesters Select Reserve on top
Yum-me!
Was very good my dear..always like the pizza with peppers..and Uncle Jesters hit the spot
Sweeeet!!!
Making quiche tonight for Retta.....
One will be spinach and bacon (black olives)...the other will be Jamaican shrimp and mushroom. Both will have cheese and onion.
The ingredients:
(Let it be known to all the world that Keystone went to $13.99 a case today.
I have switched to Natural Light! 
)
For now, the main goal is to prep all the ingredients. You HAVE to dry them out as much as possible (squeezing out all excess moisture) so the quiche doesn't get soupy and not come together. I also like them to be well chopped....but that's more of a personal preference.
Here is what an entire box of frozen, chopped spinach looks like after you squeeze out all the water:
All the prep is finished.
I'll toss it all back in the fridge and finish it up in 8 or 10 beers....
One will be spinach and bacon (black olives)...the other will be Jamaican shrimp and mushroom. Both will have cheese and onion.
The ingredients:
(Let it be known to all the world that Keystone went to $13.99 a case today.
I have switched to Natural Light! )
For now, the main goal is to prep all the ingredients. You HAVE to dry them out as much as possible (squeezing out all excess moisture) so the quiche doesn't get soupy and not come together. I also like them to be well chopped....but that's more of a personal preference.
Here is what an entire box of frozen, chopped spinach looks like after you squeeze out all the water:
All the prep is finished.
I'll toss it all back in the fridge and finish it up in 8 or 10 beers....
Not food.....
(My grandmother, for some inexplicable reason, brought us 16 jars of Ragu Spaghetti Sauce yesterday.)
....no, I'm not kidding.
So...instead of showing pics of my semi-homemade pasta dish...here's my drinky!
I was out of good'ol Russian Standard, so I dipped into Retta's Bacardi.
***Anyone remember these old Red Lobster "schooners"? I stole'em back in the late 80's!
A little 7-pod powder, black pepper, and three good drops of Dave's (THIS is what Dave's is good for.)
....bout two ounces of Bacardi:
Lea&Perrins...
....and finish it off with some vegetable juice and a squeeze of lime.
I'm calling it a Hell Mary
WHEW!!! There for a minute I thought you'd made that thing with Ragu
I could have......
....hmmmmmmm....I wonder....
....hmmmmmmm....I wonder....
WTG mmc1! Great looking pizza. I rate that Hot Blue & Righteous!
Pauly...what a tease! When 'dat quicharoni' gon' be ready?
Drunken Chef TB shall resume this evening. That is all.
Pauly...what a tease! When 'dat quicharoni' gon' be ready?
Drunken Chef TB shall resume this evening. That is all.
Pauly,
Teach my hubby to cook would ya? I'll pay you to teach him...pay you with alcohol.
I agree with TB, your a tease. Get those 8-10 beers down so we can see the finished product.